Advances in the genomics and metabolomics of dairy lactobacilli: A review

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dc.contributor.author Stefanovic, Ewelina
dc.contributor.author Fitzgerald, Gerald F.
dc.contributor.author McAuliffe, Olivia
dc.date.accessioned 2017-11-10T09:46:01Z
dc.date.available 2017-11-10T09:46:01Z
dc.date.issued 2016-08-31
dc.identifier.citation Stefanovic, E., Fitzgerald, G. and McAuliffe, O. (2016) 'Advances in the genomics and metabolomics of dairy lactobacilli: A review', Food Microbiology, 61, pp. 33-49. doi:10.1016/j.fm.2016.08.009 en
dc.identifier.volume 61 en
dc.identifier.startpage 33 en
dc.identifier.endpage 49 en
dc.identifier.issn 0740-0020
dc.identifier.uri http://hdl.handle.net/10468/5004
dc.identifier.doi 10.1016/j.fm.2016.08.009
dc.description.abstract The Lactobacillus genus represents the largest and most diverse genera of all the lactic acid bacteria (LAB), encompassing species with applications in industrial, biotechnological and medical fields. The increasing number of available Lactobacillus genome sequences has allowed understanding of genetic and metabolic potential of this LAB group. Pangenome and core genome studies are available for numerous species, demonstrating the plasticity of the Lactobacillus genomes and providing the evidence of niche adaptability. Advancements in the application of lactobacilli in the dairy industry lie in exploring the genetic background of their commercially important characteristics, such as flavour development potential or resistance to the phage attack. The integration of available genomic and metabolomic data through the generation of genome scale metabolic models has enabled the development of computational models that predict the behaviour of organisms under specific conditions and present a route to metabolic engineering. Lactobacilli are recognised as potential cell factories, confirmed by the successful production of many compounds. In this review, we discuss the current knowledge of genomics, metabolomics and metabolic engineering of the prevalent Lactobacillus species associated with the production of fermented dairy foods. In-depth understanding of their characteristics opens the possibilities for their future knowledge-based applications. en
dc.description.sponsorship Teagasc (Walsh Fellowship) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.rights © 2016, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Dairy en
dc.subject Genomic en
dc.subject Metabolic engineering en
dc.title Advances in the genomics and metabolomics of dairy lactobacilli: A review en
dc.type Review en
dc.internal.authorcontactother Gerald F. Fitzgerald, Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: g.fitzgerald@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2017-11-06T10:11:00Z
dc.description.version Accepted Version en
dc.internal.rssid 417776414
dc.contributor.funder Teagasc en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food Microbiology en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress g.fitzgerald@ucc.ie en


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© 2016, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2016, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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